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Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

Rump roast is a lean, deeply flavoured cut from the back of the steer. Less marbled tha...

Bone-in beef shank from the leg — full of collagen and bone marrow, the secret ingredie...

Boneless trim-grade AAA beef, 85–90% lean. The cut to ask for if you grind your own bur...

Beef brisket cured in our house brine — salt, pickling spices, garlic, brown sugar — fo...

Whole top sirloin or inside round, slow-roasted in-house to medium-rare, cooled, and sl...

Thin cross-cut beef short ribs, the cut you want for Korean galbi or Miami-style ribs. ...

The point is the fattier, more heavily marbled half of the whole brisket — the half tha...

Ground from AAA Canadian trim, ground that morning, never the day before. Extra lean (a...

Boneless chuck from the shoulder of AAA Canadian beef — the workhorse cut. Use it as a ...

Boneless skin-on turkey breast from Mennonite-raised birds — the cut for people who wan...

Cross-cut centre marrow bones from AAA Canadian beef. Roast at 425°F for 20 minutes, sc...

Ontario veal cutlets, pounded thin and ready for the pan. The cut for veal schnitzel, s...

Cubed AAA beef sirloin or tenderloin, skewered with onion and pepper, marinated in oliv...

Chicken supreme — a French preparation where the bone-in breast is left attached to the...

Boneless skin-on duck breast — the cut that turned generations of home cooks into Frenc...

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-bla...

Beef brisket cured for 10+ days in our house brine (pickling spices, garlic, brown suga...

Whole bone-in leg of lamb, hip bone removed, shank attached — the holiday centerpiece. ...

Inside round, also called top round, is a lean cut from the inside of the back leg. Big...

A roast-sized portion of bone-in beef short rib, perfect for low-and-slow Sunday cookin...

Whole boneless leg of lamb — typically butterflied flat for grilling (the marinade pene...

AAA beef pounded thin into cutlets — typically from the inside or top round. Bread and ...

Beef cheeks are pure connective tissue and muscle — a working muscle from the steer's f...